Peka

Meat and vegetables baked under an iron bell covered in embers.

Ingredients

• 1.5 kg Lamb
• 1 kg Potatoes
• 3 Carrots
• 2 Onions
• 8 cloves Garlic
• 3 sprigs Rosemary
• 1 cup White wine
• ½ cup Olive oil
• 2 tbsp Salt
• 1 tbsp Black pepper

Method

1. Season the meat — Rub the lamb with salt, pepper and oil.
2. Layer the pan — Put the meat in the centre with potatoes, carrots, onion and garlic around it.
3. Add liquid — Pour over the wine and remaining oil and tuck in the rosemary.
4. Cover and bake — Cover tightly and bake at 200°C for 1 hour, or cook under a peka bell buried in embers.
5. Uncover — Remove the lid and cook 30 minutes more so everything browns.
6. Peka is ready — Baste with the pan juices and serve straight from the dish.

More Croatia recipes

• Burek
• Cevapi Sausages
• Croatian Bean Stew
• Croatian lamb peka
• Mushroom soup with buckwheat
• Traditional Croatian Goulash